diff --git a/src/chocolate_chip_cookies.md b/src/chocolate_chip_cookies.md
index 363c8a9..9ffe46d 100644
--- a/src/chocolate_chip_cookies.md
+++ b/src/chocolate_chip_cookies.md
@@ -70,7 +70,7 @@ Adapted from ["NYC Crispy Thin and Gooey Cookie Recipe"](https://www.cake-babe.c
 
 [^milk-type]: You can use any type of milk here: oat milk, almond milk, or whatever.
 
-[^chunk-types]: The shape of your chocolate is very important here. Chips won't do. You should aim for the piece to look like pieces of a chocolate bar: rectangular and thin.
+[^chunk-types]: The shape of your chocolate is very important here. Chips won't do. You should aim for pieces of a chocolate bar: rectangular and thin.
 
     You can do this yourself by microwaving the chocolate in a bowl (mixing between iterations) until it is molten, pour it into a flat pan, and put it in the freezer until it hardens. You'll get a flat sheet of chocolate you can break apart into pieces.